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5 from 1 review

Bright Greek-Style White Bean Chopped Salad

Tossed in a lemony-herb vinaigrette, this crunchy, protein-friendly salad brings all your favorite Greek flavors—fast. Juicy tomatoes, cool cukes, briny olives, and creamy feta make every bite pop.

  • Total Time28 minutes
  • Yield6 servings 1x

Ingredients

Scale

Pantry

  • 2 ¾ cups cooked cannellini beans ((~460 g drained; from 1½–2 x 15-oz cans), rinsed and patted dry)
  • 2 tbsp capers (drained (plus 1 tsp caper brine, optional))

Proteins

Produce

  • 1 long English cucumber (seeded and ½-inch diced (about 2 ⅔ cups / 350 g))
  • 2 cups cherry or grape tomatoes (halved (300 g))
  • 1 medium red bell pepper (½-inch diced (about 1 cup / 130 g))
  • ⅓ cup very thinly sliced red onion
  • 1 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped fresh mint
  • ½ tsp finely grated lemon zest

Liquids

Seasonings

  • ½ tsp dried thyme
  • ½ tsp ground sumac (or ¼ tsp mild chili flakes)
  • ¾ tsp fine sea salt (or to taste)
  • ½ tsp freshly ground black pepper

Garnish

Instructions

  1. Rinse & Ready (3 min) : Drain beans in a fine-mesh strainer, rinse under cold water, then pat very dry with towels so the vinaigrette clings well.
  2. Cure the Crunch (5 min) : In the chilled bowl, toss the sliced onion with 1 tbsp vinegar and a pinch of salt. Let stand while you prep the veggies to soften sharpness and add brightness.
  3. Blend the Bright (2 min) : Whisk olive oil, remaining 2 tbsp vinegar, lemon juice, thyme, sumac, black pepper, lemon zest, and ¾ tsp fine sea salt. Stir in optional 1 tsp caper brine.
  4. Fold & Fluff (4 min) : Add beans to the bowl with onions; pour in ¾ of the dressing. Fold gently until beans look lightly glossy.
  5. Load the Color (3 min) : Add cucumber, tomatoes, bell pepper, capers, and half the olives. Fold in the remaining dressing until evenly coated.
  6. Creamy Finish (1–2 min) : Sprinkle in feta, parsley, and mint. Toss once or twice so the feta stays craggy and visible.
  7. Rest & Refresh (10 min, optional) : Let sit 10 minutes (room temp or lightly chilled) to meld flavors. Taste and adjust salt and lemon before serving. Top with remaining olives and a few feta crumbles.

Notes

  • Storage: Refrigerate in an airtight container up to 3 days. For best texture, fold in herbs and feta just before serving.
  • Swaps: Chickpeas or great northern beans work well; green olives for Kalamata; goat cheese for feta; add chopped artichoke hearts for extra brine.
  • Make-Ahead: Dice cucumbers and peppers up to a day ahead; keep tomatoes uncut until serving to avoid excess juices.
  • Fix-Its: If watery, be sure beans and cucumbers are well-dried and salt tomatoes lightly to draw off excess juice.

Nutrition Facts (per serving): Calories: 274 kcal | Total Fat: 18.1 g (Saturated Fat: 4.5 g, Trans Fat: 0.0 g, Monounsaturated Fat: 10.6 g, Polyunsaturated Fat: 1.6 g) | Cholesterol: 16 mg | Sodium: 534 mg | Total Carbs: 21.1 g (Dietary Fiber: 6.9 g, Total Sugars: 4.5 g, Added Sugars: 0 g, Net Carbohydrates: 14.2 g) | Protein: 9.1 g | Vitamin D: 0 mcg | Calcium: 157 mg | Iron: 3.1 mg | Potassium: 550 mg | Vitamin C: 39 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 18 minutes
  • Category: Main Course, Side Dish
  • Cuisine: Mediterranean-Inspired

Nutrition

  • Calories: 274

Find it online: https://dietareas.com/2025/08/25/greek-white-bean-salad-bright-chopped-mediterranean/